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Name: Chilled Raspberry Sabayon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Sugar; 2 1/2 c Thick cream; 4 c Raspberries; (fresh or; 1/2 c Champagne; 7 lg Egg yolks; 3 Eggs; 1/2 c Raspberry brandy or

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INGREDIENTS

1 c Sugar
2 1/2 c Thick cream
4 c Raspberries; (fresh or
1/2 c Champagne
7 lg Egg yolks
3 Eggs
1/2 c Raspberry brandy or

Servings

INSTRUCTIONS

Whisk the egg yolks, eggs, sugar, champagne and brandy or Cointreau together in a stainless steel bowl until really well combined. Place the bowl over a saucepan of simmering water and whisk with an electric beater or a whisk until the mixture is very frothy and almost hot. Remove the bowl from the water and plunge into a sink of ice and cold water and let cool completely, whisking occasionally. In a separate bowl, whisk the cream until stiff peaks form then very gently fold the cream into the egg mixture. Crush 1 cup of the berries and gently fold this into the cream mixture too. Chill. Divide the remaining raspberries amongst 8 glasses and spoon over the raspberry sabayon then chill for up to 4 hours or serve immediately. Per serving: 1735 Calories (kcal); 52g Total Fat; (27% calories from fat); 40g Protein; 265g Carbohydrate; 2049mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 6 1/2 Fat; 13 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chilled Raspberry Sabayon

1 c Sugar
2 1/2 c Thick cream
4 c Raspberries; (fresh or
1/2 c Champagne
7 lg Egg yolks
3 Eggs
1/2 c Raspberry brandy or

Whisk the egg yolks, eggs, sugar, champagne and brandy or Cointreau  together in a stainless steel bowl until really well combined.    Place the bowl over a saucepan of simmering water and whisk with an  electric beater or a whisk until the mixture is very frothy and  almost hot.    Remove the bowl from the water and plunge into a sink of ice and cold  water and let cool completely, whisking occasionally.    In a separate bowl, whisk the cream until stiff peaks form then very  gently fold the cream into the egg mixture. Crush 1 cup of the  berries and gently fold this into the cream mixture too. Chill.    Divide the remaining raspberries amongst 8 glasses and spoon over the  raspberry sabayon then chill for up to 4 hours or serve immediately.        Per serving: 1735 Calories (kcal); 52g Total Fat; (27% calories from  fat); 40g Protein; 265g Carbohydrate; 2049mg Cholesterol; 218mg  Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable;  3 1/2 Fruit; 6 1/2 Fat; 13 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (3015g)
Recipe Makes: 1 servings

Calories: 8644
Calories from Fat: 4926 (57%)

Amt Per Serving		% DV

	Total Fat 547.4g	730 %
	Saturated Fat 251.2g	1256 %
	Monounsaturated Fat 203.9g
	Polyunsanturated Fat 58.4g
Cholesterol 15735.3mg		4842 %
Sodium 1743.7mg		60 %
Potassium 2609.5mg		69 %
Total Carbohydrate 670.2g		197 %
	Dietary Fiber 0g	0 %
	Sugars, other 670.2g
Protein 257.8g		368 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8644

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